Mix together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt in a medium-large bowl.

Separately, whisk together the egg and buttermilk. Pour over the flour mixture.

Add the beetroot and pear and mix until combined.

Heat a skillet or frying pan, lightly oil and pour spoonfuls (I usually just do desert spoonfuls to save them being too difficult to turn) onto the pan. Spread the mixture slightly to flatten out.

Once a few bubbles appear in the pancakes, after a few minutes, turn and cook for a couple minutes on the other side (they will take less time on the second side).

Remove from pan and serve immediately.